This crockpot chili recipe combines ground beef, tomatoes, and beans in a hearty seasoned broth. A crock pot makes this dish almost effortless and it reheats and freezes well for meals throughout the week.
No Fuss CrockPot Chili
This is a very simple beef chili recipe made in the Crockpot without a lot of extras; just beef, onions, seasoning, and flavor.
Chili is a hearty meal with lots of lean beef, veggies, and beans. It’s budget-friendly and simple to prepare. Perfect for big gatherings or planned leftovers, this recipe makes a big batch. Ideal for busy days; let the Crockpot work its magic and come home to a meal that’s ready when you are!
Ingredients for CrockPot Chili
While I a classic stovetop chili recipe, this slow cooker chili is perfect for when you’re out and about. Meat – Ground beef is ideal for this recipe; use lean ground beef (80/20) with just a bit of fat for flavor. Ground turkey or chicken work well too. Veggies – This recipe keeps the veggies simple. Onion and bell pepper add flavor, feel free to sneak in extra vegetables like mushrooms or shredded zucchini. Beans – I love kidney beans as they hold up well in the crock pot. You can replace kidney beans with black beans, pinto beans, garbanzo beans, or white beans. Rinse canned beans in cold water before using. Sauce – Canned tomatoes add texture while tomato sauce gives this recipe just the right consistency. A little bit of beer is one of my secret ingredients, and while it doesn’t make the chili taste like beer, it adds really great flavor. Seasoning – This chili is well seasoned with chili powder, cumin, and smoked paprika for a deep, savory flavor. The seasoning mix is doubled and some is added into the meat before cooking. Spice it up a bit with jalapenos, extra chili powder, or a pinch of cayenne pepper.
How to Make Crock Pot Chili
Crockpot chili is as easy as 1, 2, 3.
Tips for a Great Slow Cooker Chili
Add half the seasoning mix to the beef before cooking for extra flavor and don’t skip the beer. To thicken crockpot chili, leave the lid off the Crockpot and let some of the liquid evaporate. Or make a slurry and slowly stir it into the chili (you might not need all of it). This recipe is perfect for doubling – ensure your slow cooker isn’t more than 3/4 full.
Storing Leftovers
Keep leftover Crockpot chili covered in the refrigerator for up to 4 days. Freeze portions in zippered bags with the date labeled on the outside for up to 4 months. Reheat on the stove top or in the microwave. To stretch leftovers even further, spoon them over a baked potato or hot dog to make chili dogs. Did you make this Crockpot Chili Recipe? Be sure to leave a rating and a comment below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
